Dulce De Leche Crepe Torte
jamiegeller.com · 2019 · 8 Servings
Against 338 crepe recipes
More liquid than 97% of recipes and more egg than 94%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More liquid than 97% of recipes: 390% of the flour weight against the typical recipe's 241%.
- More egg than 94% of recipes: 160% of the flour weight against the typical recipe's 80%, about twice as much.
- No butter at all, where 76% of recipes use some (most of those 13 to 31% of the flour weight).
- More sugar than 77% of recipes: 20% of the flour weight against the typical recipe's 4%, about 5 times as much.
Ingredients (8)
- 2 eggs≈ 100 g
- 1 cup milk≈ 244 g
- 1 tablespoon sugar≈ 13 g
- ½ cup all-purpose flour≈ 63 g
- Pinch salt≈ 0.4 g
- 1 teaspoon vanilla≈ 4.2 g
- 2 cups dulce de leche (at room temperature)≈ 474 g
Toppings and extras
Listed, but not counted in the percentages below.
- Whipped cream (optional)n/a
flour 63 gbatter 898 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 338 recipes. Shaded: the middle half. Tick: the median.
- Liquid390% · 98th percentile · median 241%
- Egg160% · 97th percentile · median 80%
- Butter0% · 12th percentile · median 16%
- Sugar20% · 81st percentile · median 4%
- Salt0.6% · 74th percentile · median 0.2%
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